Fish oil

Fish oil is a liquid ingredient extracted primarily from the tissues of oily fish such as salmon, mackerel, tuna, and sardines. It is characterized by its high content of omega-3 fatty acids, especially EPA and DHA, which provide multiple health benefits, including anti-inflammatory properties and support for cardiovascular health.

Originating from regions with fishing traditions, fish oil has been used both in food and in traditional medicine, especially in countries with abundant coastlines such as Norway, Japan, and Peru.

In cooking, fish oil is used mainly as a supplement or to add umami flavor to certain dishes, although it is not commonly used as a traditional cooking oil due to its strong flavor and odor. It is ideal for dressings, sauces, and preparations where one wishes to highlight marine notes and enhance the nutritional profile.

In different regions of Latin America, fish oil may also be known as cod liver oil or simply sea oil, although these terms may vary depending on the context and the species of fish used.